With the nice spring weather we are having, time for dinners with friends! We sat outside and ate enjoying the nice breeze, the cool temps., and the smell of lemon tree blooms. I have cooked this before, but it has been 2 years since the last time I made it.....too long!
I dried the meat, then seasoned the pheasant breasts with sea salt an CBP. In a vac bag, then in the sous vide bath @140*F for 4 hours.
Then I sliced some Calabrian Coppa and Beef Braesola for the board, along with some Parmesan and Asiago Cheese...
Toasted crustinis for bruschetta.
Made the pecan rice and sauteed baby bella mushrooms. Prepped the veggies for the grill.
Then got the sauce going...1/4c. Balsamic and 1/4c. apricot pepper jelly. reduce by half
Chop the rosemary and basil fresh from the herb garden.
45 minutes out, put veggies on the grill. When the sous vide timer is up, pull the breasts, pat dry, coat with a little olive oil for the grill. pour juice from sous vide bag in the sauce pan along with the herbs...
reduce by 1/2 then finish sauce with 4TBSPS. butter..
1.5 minute sear on each side @400 on the green egg...
And Done:
Served with a nice French Chenin Blanc wine.
And fresh picked that day Louisiana strawberries and French vanilla Ice cream for dessert.
I dried the meat, then seasoned the pheasant breasts with sea salt an CBP. In a vac bag, then in the sous vide bath @140*F for 4 hours.
Then I sliced some Calabrian Coppa and Beef Braesola for the board, along with some Parmesan and Asiago Cheese...
Toasted crustinis for bruschetta.
Made the pecan rice and sauteed baby bella mushrooms. Prepped the veggies for the grill.
Then got the sauce going...1/4c. Balsamic and 1/4c. apricot pepper jelly. reduce by half
Chop the rosemary and basil fresh from the herb garden.
45 minutes out, put veggies on the grill. When the sous vide timer is up, pull the breasts, pat dry, coat with a little olive oil for the grill. pour juice from sous vide bag in the sauce pan along with the herbs...
reduce by 1/2 then finish sauce with 4TBSPS. butter..
1.5 minute sear on each side @400 on the green egg...
And Done:
Served with a nice French Chenin Blanc wine.
And fresh picked that day Louisiana strawberries and French vanilla Ice cream for dessert.
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